“It was awesome and expanded my food repertoire, to go from being a food chef to doing raw food – that was a really great experience,” she said.

The Moores took over the retail spot formerly inhabited by Sweetaly bakery. They spent about eight months renovating the indoor-outdoor space. The couple describe the fare they now serve as “global street cuisine.”

Misha noted West Side is “upscale food with a pub atmosphere.” She said the concept involved having lots of local craft brews, like Sculpin/Ballast Point, and coupling that with high-profile international brews like Guinness, as well as “other brands from Japan and all over the world.”

“It's really a place to come to enjoy craft beer with great food,” Misha said.

Seating capacity inside West Side is 82 at several sit-down tables including an indoor bar and benches. There is also outside patio seating.

“We have six, large-screen TVs,” said Manisha.

Of the gastropub's cuisine, Misha said, “It's a hodgepodge of every flavor of the world,” everything from tacos to noodle dishes to teriyaki bowls. “It's a little bit of everything,” Misha said. “It's very modern, very clean. We try not to pigeonhole ourselves. Our menu is always evolving. The food and drink items will change, and hopefully keep evolving.”

Misha extended an open invitation to the community.

“We want to get the word out that we want people to come and check us out,” she said.

The Moores are happy to be part of the Roseville renaissance.

“Together, we're going to drive more people here and help everybody out,” Misha said. “We're hoping this will become more of a nice destination, that the variety will bring more of the San Diego community out to the island here.”